Crockpot Honey Dijon Pork Chops with Gruyère Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a whole-grain Dijon mustard that has visible mustard seeds; it adds a pleasant texture and a more complex flavor. If you only have smooth Dijon, that will work too, but the sauce will be less textured.

Similarly, a high-quality honey makes a difference—avoid anything too processed or artificial. The shallots can be swapped for a small yellow onion, but shallots are milder and sweeter, which complements the sauce beautifully.

To ensure the pork chops stay moist, do not overcook them. The slow cooker is forgiving, but checking at the 6-hour mark is a good idea.

If you want a thicker sauce, you can remove the pork chops when they are done and whisk in a slurry of cornstarch and water, then cook on high for 15 minutes until thickened. For a touch of freshness, you could garnish with chopped parsley or chives before serving, though it's not necessary.

Variations

• Apple Cider Twist: Replace half of the heavy cream with apple cider and add a pinch of cinnamon. The sweetness of the cider pairs beautifully with the honey and Dijon, giving the sauce an autumnal flavor that's perfect over pork.
• Herbed Gruyère: Stir 1 tablespoon of fresh thyme leaves or 1 teaspoon of dried rosemary into the cream before pouring it over the pork chops. The herbs add an earthy note that complements the nutty Gruyère and the tangy mustard.
• Spicy Honey Mustard: Add 1 teaspoon of hot sauce or a pinch of cayenne pepper to the honey-mustard mixture before spreading over the pork chops. This gives the dish a subtle heat that balances the sweetness and creaminess.
• Crispy Topping: After cooking, transfer the pork chops to a baking dish, spoon the sauce over them, and sprinkle with buttered breadcrumbs. Broil for 2-3 minutes until the topping is golden and crunchy for a gratin-style finish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of cream if the sauce has thickened too much.

Freezer

This dish freezes well for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, or in the microwave in 30-second bursts.

Store any leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of cream or milk to loosen it if needed.

Reheat gently in a saucepan over low heat or in the microwave in 30-second intervals, stirring in between, until warmed through. Avoid boiling the sauce, as it may cause it to separate.

You can assemble the slow cooker insert the night before and store it in the refrigerator. In the morning, simply place the insert into the slow cooker and cook on low as directed.

If you do this, add a few extra minutes to the cooking time because the ingredients will be cold. Alternatively, you can cook the pork chops and store them in the refrigerator for up to 3 days, then reheat gently on the stovetop or in the oven.

Serving ideas

Serve these pork chops over creamy mashed potatoes, egg noodles, or steamed rice to soak up the delicious sauce. The sauce is rich and flavorful, so a simple side like green beans or a crisp salad helps balance the meal. For a low-carb option, serve with roasted vegetables or cauliflower mash. A crusty baguette is also great for dipping into the sauce.

This dish is hearty enough to be a main course on its own, but it also pairs well with a glass of white wine, such as a Chardonnay or a dry Riesling. For a family dinner, set out the pork chops with the sauce spooned over the top and let everyone help themselves. Leftovers make excellent sandwiches the next day—just shred the pork and pile it onto a roll with a little extra sauce.

Frequently asked questions

Recipe card

Crockpot Honey Dijon Pork Chops with Gruyère

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 4 boneless pork loin chops (about 1 1/2 lb total)
• 1/4 cup whole-grain Dijon mustard
• 1/4 cup honey
• 2 shallots, thinly sliced
• 1 cup heavy cream
• 1 1/2 cups shredded Gruyère cheese (about 6 oz)

Instructions

1. Place the boneless pork loin chops in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Season lightly with salt and pepper if desired.
2. Spoon the whole-grain Dijon mustard and honey over the pork chops, spreading them with the back of a spoon to coat the meat as much as possible.
3. Scatter the sliced shallots evenly over the pork chops, tucking some between the chops so they flavor the meat as they cook.
4. Pour the heavy cream evenly over the pork chops and shallots. Do not stir.
5. Sprinkle the shredded Gruyère cheese generously over the entire surface, covering the pork chops and cream mixture.
6. Cover the slow cooker and cook on low for 6 to 7 hours, until the pork chops are fork-tender and the sauce is bubbling around the edges. Let it rest for 3 minutes before slicing.
7. Turn off the slow cooker and let the pork chops rest in the sauce for 5 minutes. Then, using a slotted spoon, transfer the chops to a serving platter or plates. Spoon the sauce over the top and serve hot.

Contains: milk, mustard

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

24 g

Fat

41 g

Automatic estimate from the ingredient list, not laboratory-verified.